leonzweisse - Beer Recipe - Brewer's Friend

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leonzweisse

98 calories 9.8 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 98 calories (Per 12oz)
Carbs: 9.8 g (Per 12oz)
Created: Tuesday May 5th 2020
1.030
1.007
3.1%
6.6
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Briess - LME Bavarian Wheat1.5 lb LME Bavarian Wheat 37.6 3 27.3%
1 lb Briess - LME Pilsen Light1 lb LME Pilsen Light 37.6 2 18.2%
2.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 18.2%
1 lb German - Bohemian Pilsner1 lb Bohemian Pilsner 38 1.9 18.2%
1 lb American - White Wheat1 lb White Wheat 40 2.8 18.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 6.56 100%
0.50 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal -- 152 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.19 g | 12.8 qt) 3.17 12.7  
Mash volume with grains (equipment estimates 3.19 g | 12.8 qt) 3.41 13.6  
Grain absorption losses (steeping) -0.38 -1.5  
Volume increase from sugar/extract (early additions) 0.21 0.8  
Pre boil volume (equipment estimates 3.02 g | 12.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.17 28.7
Equipment Profile Used: System Default
 
Notes

Kettle Souring:

  • mash as usual
    -boil wort for 10 minutes
    -chill to 120 degrees
    -add lactobacillus- 12hours checking pH
    -when pH is 3.3-3.7 boil as usual, hop as usual
    -ferment with double yeast
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  • Public: Yup, Shared
  • Last Updated: 2020-05-05 21:19 UTC